黄酒非生物稳定性主要影响因素的研究  

Study of the Main Factors Affecting the Non-biological Stability of Rice Wine

作　　者：王一菲[1] 林峰[2] 蔡小芸[2] 

机构地区：[1]嘉兴学院生物与化学工程学院,浙江嘉兴314001 [2]浙江大学理学院,浙江杭州310028

出　　处：《嘉兴学院学报》2012年第3期66-69,共4页Journal of Jiaxing University

基　　金：嘉兴市科技局项目(2009AY2025)

摘　　要：研究了影响黄酒非生物稳定性的主要因素:酒样中添加牛血清白蛋白(BSA,分子量68KD),酒体浊度可达到最大值,继续添加蛋白质,酒体浊度反而下降;加入少量单宁酸即可让酒体浊度达到30%以上;在酒样中加入铁盐,酒体的浊度会不断增加,直至产生大量沉淀;而加入蔗糖对酒体的浊度基本没有影响.实验结果与数据分析表明,黄酒中的蛋白质与多酚所形成的缔合物是影响酒体非生物稳定性的最主要因素.The main factors affecting the non--biological stability of rice wine have been studied. When bovine serum albumin （BSA, 68KD） was added in the rice wine sample, the turbidity could first reach its maximum value and then decrease. A little tannin could make the turbidity rise up to over 30%, and malysite would make the turbidity of rice wine continue to rise until sediment. However, by adding polysaccharide in rice wine sample, the turbidity had no obvious change. Research results and data analysis indicate that the polymer of protein and polyphenol is the primary factor affecting on the non--biological stability of rice wine.

关 键 词：黄酒 非生物稳定性 浊度 

分 类 号：TS262.4[轻工技术与工程—发酵工程]